Unicorn Cupcakes

Unicorn Cupcakes

Cupcakes

*Makes 2 Dozen

Special Supplies:

**Cupcake Liners, we used Wilton White

**Muffin/cupcake tins

**4 Piping Bags and 1 Star Tip (1M)

*Caramel Melting Wafers for the Unicorn Horn

*Wilton Gold Sprinkles

*Food Colorings: Red, Yellow and Blue

*Plastic Wrap, for frosting

*Gold Food Safe Spray, Wiltons Gold Mist, optional

*Unicorn Horn Mold, we found ours at Walmart in store (Way to Celebrate Unicorn Mold)

*Preheat oven 325*F.

Cupcake Ingredients:

*1 cup Cake Flour, sift and then measure
*1\2 cup White Wheat Pastry Flour, sift and then measure
*2 and 1/2 teaspoons Baking Powder
*1/4 teaspoon Sea Salt
*1 cup Butter, room temperature
*1 and 1/2 cups Sugar
*4 Eggs, room temperature
*1 cup canned Evaporated Milk
*1 tablespoon Vanilla Bean Paste or 1 Vanilla Bean Seeds, seeds removed from bean (add vanilla bean paste/seeds to the milk)
*Cooking Spray
*Parchment Paper, cupcake liner if using that option
**Aluminum round cake pans

Directions:

*In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.

*In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium-low speed and alternating with the milk and vanilla mixture in thirds just until combined.

*Line cupcake tins with liners and scoop the batter until 2/3rds full into each cup.

*Bake in an 325*F. oven for 25-30 minutes or using a toothpick inserted to the middle of the cupcake comes out clean or spring back when touched.

*Remove cupcakes from the oven and allow to cool on cooling racks until completely cool and pipe or frost as pictured or as desired.

Frosting

1/4 cup Cream Cheese (2 ounces)

2 and 1/4 sticks butter, almost room temperature

6 cups powdered sugar

3 tablespoons Heavy Whipping Cream

1 tablespoon Vanilla Extract

Pinch of sea salt or to taste

*Food Colorings: We used Wilton: Red, Yellow and blue

Directions:

In a stand mixer with paddle attachment beat the butter and cream cheese 2 to 3 minutes until a light yellow color on medium speed.

Then gradually add powdered sugar alternate with whipping cream, mixing in on medium low speed.

Add vanilla and salt, taste and adjust as needed to your taste. Beat frosting another 2 to 3 minutes. Remove bowl from mixer and stir for 1 to 2 minutes to remove air bubbles.

Divide frosting evenly into 3 bowls. Add food coloring to each bowl using a different color to each bowl start with a drop at a time until desired colors are achieved. Using 3 piping bags with the end cut off about 1/2 inch; Add a different color frosting to each bag. See Note for the 4th piping bag.

Note: For the rainbow look. Pipe each color of frosting onto a long flat piece of plastic wrap (about 18 inches long) in 3 (12 inch rows) long rows right next to each other leaving 3 inches of plastic wrap at the end for twisting. Wrap up on one long side of the plastic wrap over piped frosting and wrap the other side over making a long log. Twist each end and then cut off one of the twisted ends up to the frosting. Place this open end of frosting into a 4th piping bag with star tip and proceed to pipe frosting on cupcakes. Start at the edge of each cupcake making a beehive shape. Add unicorn horn and sprinkles to each cupcake.